Roasted Crab with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Succulent roasted crab served alongside golden, crispy cassava fries and a zesty lime-garlic butter sauce. A coastal-inspired dish that brings together tender seafood and earthy root vegetable in perfect harmony.
Ella x
Ingredients
- 2whole live crabs(about 2 pounds total, cleaned and halved)
- 1½ poundscassava root(peeled and cut into thin fries)
- 6 tablespoonsolive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lime juice
- 4 tablespoonsunsalted butter
- 4fresh thyme sprigs
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- ½ teaspoonred chili flakes
- 1 teaspoonpaprika
- 59 mlfresh cilantro(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the crab halves dry with paper towels and season both sides generously with sea salt, black pepper, and paprika.
Tip: Drying the crabs ensures a better roast and prevents excess moisture from steaming the meat.
- 2
Toss the cassava fries with 3 tablespoons of olive oil, half the minced garlic, salt, and pepper in a large bowl. Spread them on a separate baking sheet in a single layer.
Tip: Don't overcrowd the cassava fries; they need space to crisp up properly.
- 3
Place the seasoned crab halves on another baking sheet and drizzle with 2 tablespoons of olive oil. Roast the crab for 15-18 minutes until the shells turn bright orange and the meat is cooked through.
Tip: Crab is done when the meat is opaque and easily separates from the shell.
- 4
Meanwhile, roast the cassava fries on the lower oven rack for 25-30 minutes, stirring halfway through, until golden and crispy.
Tip: If your oven has hot spots, rotate the cassava tray midway for even cooking.
- 5
While everything roasts, melt the butter in a small saucepan over medium heat. Add the remaining garlic and thyme sprigs, cooking for 2 minutes until fragrant.
Tip: Keep the heat moderate to avoid browning the butter too quickly.
- 6
Remove the pan from heat and stir in the fresh lime juice and red chili flakes. Season the garlic butter sauce with salt and pepper to taste.
Tip: The lime juice adds brightness and balances the richness of the butter beautifully.
- 7
Arrange the roasted crab halves and cassava fries on serving plates. Drizzle the warm garlic-lime butter sauce over the crab and scatter fresh cilantro over everything.
Tip: Serve immediately while the crab is still warm for the best flavor and texture.
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